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Every time Memorial Day weekend rolls around, this is the pasta salad folks beg me to bring. It’s super easy, fresh, and full of crunchy veggies and tangy dressing. I love how fast it comes together—and each thing you toss in makes it brighter and tastier. It’s awesome for picnics and honestly tastes even better after chilling in the fridge for a bit.
This bowl gets requested at my kids’ birthday parties and my neighbors’ porches in the summer heat. Seeing someone dig in for the first time and demand to know how I made it is the coolest part for me.
Vibrant Ingredients
- Italian dressing: Grab your favorite bottle or make your own Pick one with zing and rich olive oil for an awesome flavor punch
- Red wine vinegar: Brings a sharp tang and really helps the dressing hug the noodles
- Dijon mustard: Brings just enough kick to balance everything out
- Garlic powder: Scatters some mellow garlic goodness throughout Make sure it’s not a dusty old can for fresh taste
- Cheddar or mozzarella cheese: Cube it up for creamy bites in every scoop Fresh mozz balls are fun too
- Rotini or bowtie pasta: The twists hold onto dressing well and are fun to eat for all ages Use sturdy noodles that don’t get mushy
- Red bell pepper: Sweet and bold Go for one that’s shiny and not wrinkled for lots of crunch
- Cucumber: Cool and crisp English or Persian types are less watery and have tiny seeds
- Black olives: Sliced and salty Always drain ‘em so they aren’t soggy
- Cherry tomatoes: Those glossy little red gems pop with juice and sweetness
- Red onion: Dice it super small for a punchy bite If the flavor’s too intense, let it chill in icy water to soften things up
- Salami or pepperoni: Totally optional but adds a nice savory kick Slice thin to mix better or just skip for veggie lovers
- Fresh parsley or basil: Roughly chop for herby flavor Look for bright, healthy leaves
- Salt and pepper: Taste and sprinkle until everything pops with flavor
Easy Step-by-Step
- Chill the Salad:
- Cover and stash the whole bowl in the fridge Give it at least an hour, or let it rest overnight The pause makes everything taste deeper and even yummier before serving Give one last toss, then check if it needs more salt or a splash of dressing
- Combine the Salad:
- Use a roomy bowl and dump in your pasta, veggies, cheese, herbs, and any cured meat you want Pour over all your dressing and toss it up like crazy Make sure everything’s well-coated so the flavors mix right
- Mix the Dressing:
- Stir the Italian dressing, Dijon, red wine vinegar, garlic powder, and a little salt and pepper together in a smaller bowl Taste and tweak to your liking
- Chop the Vegetables and Cheese:
- While the noodles are cooking, dice your veggies, cheese, and any meat Go for small, even bits so you get a good mix in every bite Makes every mouthful better
- Cook the Pasta:
- Fill a big pot with salted water and boil your chosen noodles Stir so they don’t stick and cook just until they’re chewy, not mushy Drain and run cold water over them until totally cool and not sticky This keeps your salad from being gummy
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The star for me is always a bunch of fresh basil. It smells like pure summer and sends me right back to grandma’s yard. One time my son picked all the cherry tomatoes for our cookout—not a single one left on the plant. Salad was extra good that day!
Best Ways to Store
If you’re prepping early, stash it in the fridge with a lid for three days. If it dries out, just mix in some more Italian dressing before setting it out. Don’t let it sit outside for over a couple hours when you’re at a picnic.
Swaps and Variations
Switch up with penne or fusilli if you want. Skip the meats for full veggie vibes. Swap in vegan cheese and a handful more herbs for dairy-free guests. Gluten-free noodles totally work—just check that they’re not too soft after cooking.
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Fun Ways to Serve
Scoop it into a colorful bowl and toss more chopped basil on top. Awesome alongside grilled burgers or chicken, or as an easy side with veggie mains. Add sunflower seeds or more bell pepper bits if you like crunch. Any leftovers? Try eating with pita chips for a snacky lunch.
Where It Comes From
Pasta salad blew up in the US after World War II, when easy meals for picnics and parties were a big thing. Spiral pastas made it simple to toss in whatever you had on hand, and it worked for big crowds or small ones. Pretty much every family has their own take now—ours, loaded up with Mediterranean touches, is the one everyone wants a scoop of.
Common Recipe Questions
- → Can I make this pasta salad ahead of time?
You sure can! It actually gets tastier after sitting in the fridge for a bit, so making it the day before works great. When you're ready to eat, stir it up and add some extra dressing if you like.
- → What type of pasta works best?
Go for shorter shapes like bowtie or rotini—these grab onto the sauce and bits of veggies just right. If you avoid gluten, those work too.
- → Can I make this salad vegetarian?
Totally! Just leave out the salami or pepperoni. It's awesome with just the veggies and cheese, or throw in some chickpeas for more staying power.
- → How do I keep the salad from drying out?
Just before you dig in, splash in a little more dressing and toss it around. That keeps things juicy, especially if it's been in the fridge for a while.
- → What substitutions can I use for the cheese?
Cheddar and mozzarella are nice, but swap in provolone, feta, or even a plant-based cheese if you like something different.
- → Can I add other vegetables?
Oh, for sure. Toss in things like chopped spinach, broccoli pieces, sun-dried tomatoes, or artichoke hearts to mix it up.